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Nutrition Facts
Serving Size 125 g
(Approx. 12 Servings)
Amount Per Serving
Calories 400 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 19 g 95%
Trans Fat 1.0 g
Cholesterol 135 mg 45%
Sodium 180 mg 8%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 12 g
Protein 5 g
Vitamin A 25% Iron 4%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Tropical Trifle
Prep Time
2 h 20 m
Cook Time
N/A
Total Time
2 h 20 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

16 Oz cream cheese, softened
3/4 cup(s) powdered sugar, divided use
1/4 cup(s) orange juice
2 Tbsp coconut extract, divided use
2 drops each yellow and red food coloring
2 cup(s) heavy whipping cream
7 Oz ladyfingers, crispy, crush 4 for topping
1 cup(s) bananas, ripe bananas, cut into small cubes
1/2 cup(s) unsweetened coconut flakes, toasted
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Instructions

1
In large mixing bowl cream together cream cheese, ½ cup powdered sugar, orange juice, 1 tablespoon coconut extract and food coloring. Set aside.
2
Whip heavy cream in a metal bowl until stiff peaks form. Add 1/4 cup powdered sugar and remaining coconut extract. Set aside.
3
Assemble trifle: layer 1/3 of ladyfingers in a 3 quart trifle glass bowl. Top with 1/2 the cream cheese mixture and 1/2 the chopped bananas. Repeat in the same order for a second layer (minus the 4 reserved ladyfingers).
4
Garnish with whipped cream, crushed ladyfingers and toasted coconut. Chill 2 hours and serve.
5
Chef's note: To toast coconut, place flakes on non-stick cookie sheet and place under broiler until lightly brown, 1 to 2 minutes.

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